Here is a simplified take on Heidi Swanson's kale salad with toasted coconut from Super Natural Every Day. While her original recipe is good, I found it too oily for gobbling straight up as kale chips, as the family does. I pared everything way down and omitted the sesame oil entirely. I also used a PCC Cooks suggestion and lowered my oven temp to 300. As a result, I finally have a recipe that turns out perfect (for our family's taste) every time. It doesn't take long for a whole bunch of kale to disappear.
1 large bunch dinosaur/ lacinato/ black/ Tuscan kale
1 TBSP olive or grapeseed oil
1-2 tsp soy sauce
1/4-1/2 c. unsweetened large coconut flakes (though small shreds will do)
- Preheat oven to 300 degrees F and set out 1-2 baking trays
- Give the kale a good soak in a tub of water to remove any dirt and critters that tend to sink to the bottom
- Take the large stem out of the center of the kale--I do this by hand but you could use scissors or a knife
- Tear the kale into large bite-sized pieces and dry in a salad spinner or with a towel
- Place in a very large bowl and sprinkle over the coconut
- Whisk together the oil and soy sauce in a small bowl until they are well-blended, then pour over the kale and coconut
- Using your hands, work the oil/soy mixture into every nook and cranny of the kale
- Spread the kale and coconut over 1-2 baking trays, trying not to overlap it too much
- Bake at 300 for 12 minutes then turn with a spatula. Continue baking until the kale chips are crisp and the coconut is golden brown
- Eat fresh from the oven or store at room temp in an air-tight container for up to a day. They never last that long in our house!